Taco Pasta Salad
Recipe By :Illinois State Fair
Serving Size : 6
1 pound ground beef
1 pound pasta twists
2 teaspoons chili powder
1/4 teaspoon salt
1 clove garlic -- minced
1/2 teaspoon ground cumin
1 large tomato -- chopped or blended in food processor
2 tomatoes -- chopped
1 medium onion -- chopped
8 ounces cheddar cheese, shredded -- 2 cups
1 cup black olives -- drained, pitted & sliced
1 1/2 cups taco sauce
4 cups lettuce -- shredded
1 avocado -- peeled & cubed
crushed corn chips
8 ounces sour cream
Cook pasta according to package directions. Rinse w/cold water. Drain. Brown beef in skillet. Drain off fat. Add chili powder, salt, garlic, cumin & large tomato blended in food processor. You can use taco seasoning as a substitute. Simmer about 10 minutes.
Toss pasta gently w/beef, tomato, onion, cheese & olives. Add 1 1/2 cups taco sauce. Mix gently. Serve on bed of shredded lettuce. Toss w/avocado, crushed corn chips & sour cream.
Description:
"Jackie Kluthe; Collinsville IL"
Source:
"Country Cooking in Illinois 1993"
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